Ingredients

4 large eggs

4 cups hot cooked rice

4 teaspoons soy sauce

Furikake or sesame seeds to taste

2 scallions, finely sliced

Directions

1.

Preheat water oven to 142°F. Place eggs in water bath and cook at least 45 minutes, and up to 4 hours. Divide rice evenly amongst four serving bowls. Carefully crack cooked egg, and using fingertips, create a hole about 1-inch in diameter. Pour egg into small bowl, then carefully set on top of rice. Drizzle with soy sauce, sprinkle with furikake or sesame seeds, scatter sliced scallions on top, and eat, mixing egg into rice.

This Recipe Appears In

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

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